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Caramel Nut-Chocolate Popcorn Cones Recipe
Caramel Nut-Chocolate Popcorn Cones Recipe photo by Taste of Home

Caramel Nut-Chocolate Popcorn Cones Recipe

Publisher Photo
These adorable treats were inspired by the chocolate-covered ice cream cones I used when I was little. These cone are even better since there is no melting or dripping! They'll go fast at bake sales. —Julie Beckwith, Crete, Illinois
TOTAL TIME: Prep: 1 hour + cooling
MAKES:12 servings
TOTAL TIME: Prep: 1 hour + cooling
MAKES: 12 servings

Ingredients

  • ICE CREAM CONES:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 12 ice cream sugar cones
  • CARAMEL CORN:
  • 7 cups air-popped popcorn
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup chopped pecans
  • 25 caramels
  • 2 tablespoons heavy whipping cream
  • 1/8 teaspoon salt
  • TOPPING:
  • 5 caramels
  • 2 teaspoons heavy whipping cream, divided
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup chopped pecans

Directions

  1. Tightly cover a large roasting pan that is at least 3 in. deep with two layers of heavy-duty foil. Poke 12 holes, about 2 in. apart, in the foil to hold ice cream cones; set aside.
  2. In a microwave-safe bowl, melt chocolate chips and cream; stir until smooth. Spoon about 2 teaspoons inside each cone, turning to coat. Dip rims of cones into chocolate, allowing excess chocolate to drip into bowl. Place cones in prepared pan. Let stand until chocolate is set.
  3. Meanwhile, place the popcorn, chocolate chips and pecans in a large bowl; set aside.
  4. In a microwave, melt the caramels, cream and salt on high for 2 minutes, stirring occasionally until smooth. Pour over popcorn mixture and toss to coat.
  5. Using lightly greased hands, fill cones with popcorn mixture. Shape popcorn into a 2-in.-diameter ball on top of cones, pressing down until popcorn mixture is firmly attached to cones.
  6. For topping, place caramels and 1 teaspoon cream in a small microwave-safe bowl. Microwave on high at 20-second intervals until caramels are melted; stir until smooth. Drizzle over cones.
  7. Microwave chocolate chips and remaining cream until smooth. Drizzle over cones. Immediately sprinkle with pecans. Let stand until set. Place in bags and fasten with twist ties or ribbon if desired. Yield: 1 dozen.
Originally published as Caramel Nut-Chocolate Popcorn Cones in Taste of Home A+ Recipes from Schools Across America 2013, p241

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